Peach and Blueberry Cobbler with Crumb Topping
Ingredients:
For the Filling:
4 cups fresh peaches, peeled and sliced
2 cups fresh blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch
For the Crumb Topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
For the Biscuit Layer:
1 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cold and cut into cubes
3/4 cup whole milk
Directions:
Prepare the Filling:
Preheat the oven to 375°F (190°C). In a large bowl, combine the sliced peaches, blueberries, sugar, lemon juice, vanilla extract, and cornstarch. Toss until the fruit is evenly coated.
Prepare the Crumb Topping:
In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside.
Make the Biscuit Layer:
In another medium bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the milk and stir until just combined, forming a dough.
Assemble the Cobbler:
Pour the fruit mixture into a 9×13-inch baking dish. Drop spoonfuls of the biscuit dough on top of the fruit mixture, leaving some gaps for the fruit to peek through.
Add the Crumb Topping:
Sprinkle the crumb topping evenly over the entire cobbler.
Bake:
Bake for 35-40 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges.
Cool and Serve:
Allow the cobbler to cool for at least 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or whipped cream.
Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Kcal: Approx. 350 kcal per serving | Servings: 8